Raspberry and Sunny Bio® agave syrup tartlets

Preparation

Making the pastry

1. Put the flour, salt, diced softened butter and Sunny Bio® agave syrup into a large bowl.
2. Rub through your fingertips until the mixture resembles breadcrumbs.
3. Add the egg and mix to form the dough.
4. Add a little water if required. Make the dough into a ball as soon as all of the ingredients are mixed in.
5. Wrap in cling film and transfer to the fridge for at least 2 hours.
6. Roll the pastry out on a floured surface, then use a pastry cutter to cut out circles approximately 8cm in diameter.
7. Prick the base with a fork and blind bake in an oven preheated to 200°C for 5 minutes.
8. Lower the temperature to 180°C and cook for a further 10 minutes. Allow to cool on a cooling rack.

Making the pastry cream

1. Heat the milk in a saucepan with the seeds from the vanilla pod and a pinch of salt.
2. At the same time, whisk the egg yokes and the Sunny Bio® agave syrup in a large bowl. Gradually add the flour whilst continuing to whisk.
3. When the milk is hot, pour it gradually over the egg-agave syrup and flour mixture.
4. Mix well then pour immediately into the saucepan.
5. Gently heat whilst continuing to stir. When the filling thickens, continue to heat for a few more minutes to obtain a rich consistency.
6. Pour the filling into a dish and place a layer of cling film directly onto the mixture.
7. Allow to cool before transferring to the fridge for at least 2 hours.

Assembling the tartlets

1. Pour the filling into the tart bases up to the ¾ mark.
2. Decorate with raspberries and finely chopped mint leaves. A balanced and sophisticated desert for you to savour !